What else do I need to know or buy?
Chemical test strips
- Strips of paper that change color to correspond with chemical/water concentration
- Health codes require that test strips be on hand and used regularly with chemical sanitizing dishwashers
Dish Tables
- Placed in-line with door-type or conveyor machines
- Allow dishrack loading and unloading ease
- NSF approved dishtables have raised-rolled edges, seamless welds and backsplash
Ventilation
- Steam released by warewashers can turn a poorly ventilated dishroom into a sauna
- A properly installed and functioning exhaust hood over the dishwasher helps maintain comfortable working condition
- A ventilation system that is too powerful can draw too much heat off of the warewasher and reduce its effectiveness
- Some counties and states require the use of a hood over your dishwasher. Please consult your local health codes to see what requirements are in your area.
| Meals/hour | Dishroom Area/Sq. Ft. |
| 100 | 100 |
| 400 | 200-300 |
| 800 | 400-500 |
| 1200 | 600-700 |
| 1600 | 800-900 |
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